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Butternut, chilli and cumin soup with goat's cheese toasts recipe
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13 ratings
A truly comforting soup combining the delicious sweetness of butternut squash with earthy cumin, alongside creamy goat's cheese toasts, that are perfect for dipping. Make a big batch and freeze the finished cooled soup in a sealable plastic container for up to 3 months. Alternatively, this soup will keep in the fridge for 4-5 days. See method
Ingredients
- 1kg (2lb) butternut squash, cut into cubes, seeds reserved
- 3 tbsp olive oil
- 1 onion, finely sliced
- 2 tsp cumin seeds
- 1 red chilli, finely chopped
- 600ml (1pt) vegetable (or chicken stock, for a non-veggie version)
- 4 slices sourdough, toasted
- 75g (3oz) soft goat’s cheese
- extra-virgin olive oil, to serve (optional)
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
1215kj
288kcal
14%
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Fat
12g
17%
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Saturates
3g
15%
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Sugars
15g
17%
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Salt
1.8g
29%
of the reference intake
Carbohydrate 40g
Protein 7.9g
Fibre 5.9g
Method
A truly comforting soup combining the delicious sweetness of butternut squash with earthy cumin, alongside creamy goat's cheese toasts, that are perfect for dipping. Make a big batch and freeze the finished cooled soup in a sealable plastic container for up to 3 months. Alternatively, this soup will keep in the fridge for 4-5 days.
- Preheat the oven to gas 6, 200°C, fan 180°C. Spread the squash out on a large baking sheet and drizzle with half the oil. Roast for 25 minutes, or until tender. Remove and set aside.
- Reduce oven temperature to gas 1, 140°C, fan 120°C. Scatter the reserved squash seeds over a separate baking tray and put in the oven to dry out. Meanwhile, heat the remaining oil in a large pan. Add the onion and cook for 10 minutes, or until softened.
- Add the roasted squash, cumin and chilli to the onions, cook for a further minute before pouring over the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Whizz until smooth using a stick blender; season to taste.
- Spread the sourdough toasts with the goat’s cheese; season with freshly cracked black pepper. Drizzle with a little extra-virgin olive oil (if using). Ladle the soup into bowls and scatter over the dried seeds. Serve with the goat’s cheese toasts.
See more Butternut squash recipes